24 Karrot Gold Cupcakes
These American cupcakes are a delightful bake, combining grated carrots and chopped walnuts in a spiced batter. Once baked and cooled, they are generously topped with a cinnamon-infused cream cheese icing. The final, optional flourish is a scattering of edible gold stars for a touch of sparkle. This recipe yields 12 cupcakes and takes about 20 minutes of baking time.
Ingredients
- For the cupcakes
- 250g flour
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp salt
- 2 large eggs
- 200g sugar
- 110g brown sugar
- 250ml oil
- 1 tsp vanilla extract
- 5 carrots, grated
- 110g chopped walnuts
- For the cream cheese icing
- 57g unsalted butter
- 227g cream cheese
- 385g icing sugar
- 3/4 tsp vanilla extract
- 1/2 tsp cinnamon
- Edible gold stars
Method
- Set your oven to 180C/Gas 4. Prepare a 12-cup muffin tin by lining it with paper cases.
- In a medium bowl, whisk the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg and salt together. In a separate bowl, use an electric mixer to beat the eggs, sugar, brown sugar and oil until the mixture is light and thickened.
- Lower the mixer speed and blend in the flour mixture just until combined. Stir in the vanilla extract, grated carrots and chopped walnuts until everything is well incorporated.
- Divide the batter between the paper cases, filling each one about 2/3 full. Bake for about 20 minutes, or until the cupcakes are risen and a toothpick inserted into the centre comes out clean. Allow the cupcakes to cool fully.
- To make the icing, beat the butter and cream cheese together on medium speed until creamy, which should take 2–3 minutes. Reduce the speed to low and add half of the icing sugar, then the vanilla extract, followed by the remaining icing sugar, mixing well after each addition and scraping the bowl. Stir the cinnamon into the icing by hand. Use this icing within 24 hours.
- Fit a pastry bag with a 1cm opening. Fill it with the cream cheese icing and pipe a generous swirl onto each cooled cupcake. Decorate with edible gold stars if you like.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryFlour
Cuisineamerican
AuthorFood Network UK
